Cherry Puff Pastry Dump Cake
Oh honey, let me introduce you to your new best friend: Cherry Puff Pastry Dump Cake.
This dessert is the perfect combination of fancy and foolproof, which is just how I like to live my life.
Imagine layers of golden, flaky puff pastry cradling a luscious cherry filling, all bubbling with buttery goodness. It’s the kind of treat that makes people say, “You shouldn’t have!” (but we both know you absolutely should).
What I love about this recipe—besides the fact that it makes me look like a domestic goddess with zero effort—is how versatile it is. Want to throw in some chocolate chips? Do it. Feeling nutty? Add almonds. Want to pretend it’s a health food? Call it a fruit tart and move on.
This is the dessert that works for every occasion, from a last-minute potluck to a quiet evening when you just need a little “me time” with your dessert fork. And the best part? It’s so easy, you’ll still have plenty of time to sip a glass of wine while it bakes.
Now, grab that puff pastry and let’s make some magic happen!
Cherry Puff Pastry Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
- 1 large mixing bowl
Ingredients
- 1 package puff pastry sheets thawed (because who has time to make it from scratch?)
- 2 21-ounce cans cherry pie filling (or as I like to call it, “red happiness in a can”)
- 1 teaspoon almond extract the secret ingredient that makes people think you tried really hard
- 1/4 cup granulated sugar for that extra zing
- 1/4 cup butter melted (because butter is life)
Instructions
- Preheat your oven to 375°F (190°C). Yes, that means now. Don’t wait until step 4—we’ve all been there.
- Take one puff pastry sheet, unfold it (gently, like it’s a love letter), and place it in the bottom of a greased 9x13-inch baking dish.
- In a large bowl, mix the cherry pie filling, almond extract, and sugar. Stir like you mean it.
- Pour the cherry mixture over the puff pastry. Try not to eat it with a spoon—resist!
- Unfold the second puff pastry sheet, place it on top of the cherry mixture, and whisper, “You’re beautiful, don’t let anyone tell you otherwise.” Optionally, cut the pastry sheet into strips and weave on top of the cherry mixture for a beautiful lattice effect.
- Brush the top with melted butter, because golden pastry is chef’s kiss.
- Bake for 40-45 minutes or until the pastry looks like it just got back from a tropical vacation—golden and fabulous.
- Let it cool slightly before serving. Or dive in immediately and risk a cherry lava situation. Your call.
Notes
Nutrition
Diva's Elegant Enhancements
Chocolate Cherry Bliss:
Mix 1/2 cup mini chocolate chips into the cherry mixture. Bonus points if you don’t eat half the chips before they make it into the dish.
Nutty for Cherries:
Stir in 1/4 cup sliced almonds and a little extra almond extract. Instant “oohs” and “ahhs” at the table.
Cherry Lime Party:
Add the zest and juice of one lime. Your taste buds will be partying like it’s Cinco de Mayo.
Presentation Suggestion:
Serve warm with a scoop of vanilla ice cream, and maybe a cherry on top for flair.
Or just plop it on a plate and yell, “Dessert’s ready!” Nobody’s judging.
Stop scrolling and start preheating, darling!
This Cherry Puff Pastry Dump Cake isn’t going to make itself (though it practically does).
Share it with friends—or don’t. We won’t tell.
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